This delightful sweet potato soup recipe highlights the nutty undertones that make this vegetable a standout. Easy to prepare, this creamy soup fits beautifully into a weeknight meal or a casual dinner with friends. Sweet potatoes truly deserve their spot in your homemade soup repertoire.<\/p>\n
For 12 servings:<\/p>\n
– Sweet potatoes: 3
\n– Carrots: 3
\n– Medium onion: 1
\n– Heavy cream: 20 cl
\n– Water: 1 liter
\n– Olive oil: 2 tablespoons
\n– Espelette pepper: to taste
\n– Salt: to taste
\n– Mixed peppercorns: to taste<\/p>\n
Total Time: 45 minutes<\/strong><\/p>\n – Prep Time: 10 minutes<\/strong> 1. Start by peeling and chopping the sweet potatoes and carrots into cubes. Slice the onion thinly.<\/p>\n 2. Heat the olive oil in a skillet over medium heat and saut\u00e9 the onions until they are translucent. Add the chopped vegetables and cook for about 5 minutes, stirring occasionally.<\/p>\n Pour in the water, covering the vegetables, and let it simmer for about 20 minutes until everything is tender. Blend the mixture until smooth and stir in the cream. Season with Espelette pepper, salt, and mixed peppercorns according to your taste preferences. Serve the soup hot or warm in small glasses or bowls, perfect for any dining occasion.<\/p>\n\n\n
\n– Cook Time: 35 minutes<\/strong><\/p>\nTo Finish<\/h3>\n